About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Importance of cereal non-starchy polysaccharides in end-products. | [Importance des polysaccharides non amylaces des cereales dans les produits finaux].

1992

D'Appolonia, B.L. (North Dakota State University (Etats Unis). Department of Cereal Science and Food Technology) | Schwarz, P.B.

AGROVOC Keywords
barley beers bread breadmaking cebada cervezas chemical structure chemicophysical properties glucosa glucose harina de trigo maduramiento malt malta (producto) nutritive value orge pain pan panification pentosane pentosanos pentosans ripening structure chimique valeur nutritive valor nutritivo wheat flour
Bibliographic information
Publisher
INRA.
Pagination
p. 43-56.
Other Subjects
Panificacion; Murissage; Propriete physicochimique; Estructura quimica; Farine de ble; Biere; Propiedades fisicoquimicas
Language
English
Note
Bibliographie.
Type
Conference; Bibliography
Source
Cereal chemistry and technology: a long past and a bright future. 9. International Cereal and Bread Congress, Paris 1-5 June 1992., Institut de Recherches Technologiques Agro Alimentaires des Cereales, Paris (France)..- Montpellier (France).: INRA., 1992
Conference
9. International cereal and bread congress., Paris (France)., 1-5 Jun 1992
1999-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by National Institute for Agricultural Research

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]